Cornichons, or spicy small pickled gherkins, sometimes known as little pickles, are quite popular. They're picked early to keep their tartness, and they're a great match for cheeses, steaks, salads, filet mignon, and charcuterie, as well as a vital ingredient in real steak tartar. Cornichons are a must-have in any kitchen. These small pickles with a hard and grainy exterior are used to add a rich, acidic contrast to sausages and pasta dishes, as well as in cheeses and prosciutto plates and with cured meats. They're lovely, tangy, and luscious, and they wonderfully balance off the richness of the pates and cheddar.